1/2 pineapple, peeled, cored and cut into 1-inch chunks
16 large shrimp, uncooked, peeled and deveined
1 tablespoon canola oil
1/2 cup black pepper sauce
2 cups pea shoots or watercress
1 cup jicama, cut into 1/2 inch pieces
Preheat oven to 250 degrees F. Place pineapple on baking sheet and cook for 2 hours.
Rinse shrimp in cold water and pat dry. In a large sauté pan add 1 tablespoon of oil and cook until hot, but not smoking. Add shrimp and salt and cook for 2 minutes on one side. Flip shrimp over and add 1/2 cup black pepper sauce and pineapple. Toss several times to incorporate shrimp with sauce.
Add pea shoots and jicama to the pan, toss together and transfer to a platter.